Reason number 1,502,844 why I love soup: the simplicity of a one-pot meal! Perfect for fall and full of flavor, this butternut squash soup is a great example of an easy meal made with delicious whole foods that the whole family will eat willingly!
Photo By Jennifer Robins
Easy Butternut Squash Soup Recipe
• 32 ounces butternut squash, cubed (2-3 pounds/1 squash)
• 32 ounces organic beef broth
• 1 stick organic salted butter (or substitute vegan butter)
• 1 onion
• 1 teaspoon Himalayan salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1/4 cup organic heavy cream (or substitute coconut milk/almond milk/flax milk)
• 1 packet stevia
1. Cube squash (you can also buy pre-cut and packaged)
2. Sauté onions and full stick of butter over medium heat in stock pot. Allow to soften and caramelize a bit.
3. Add squash and beef broth and bring to a boil for 10 minutes or until squash is soft.
4. Add salt, pepper and stevia (and whatever other seasonings you may like).
5. Transfer contents to a blender (I use a Vitamix) or use an immersion blender until soup is a creamy consistency.
6. Transfer contents back into pot and add heavy cream, if desired, or you can substitute with coconut milk, almond milk or flax milk
7. Serve alone or garnish with my grain free cheese crackers.
I am Jennifer, just a plain ol’ mom. Not a “Pinterest worthy” mom, or a “soccer mom,” or a “PTA president mom.” Just a run-of-the-mill, trying to survive, want-the-best-for-my-family kind of mom and wife. After being gluten-free for about four years, I realized there was still a lot of junk in our pantry, and I wanted better for our family. I began cooking more from scratch, using real WHOLE foods of which I can feel proud. I started predominantlypaleo.blogspot.com to share meals that are primarily grain-free and refined-sugar-free but full of flavor and spirit!